Ecuadorian Smoky Pumpkin Soup Recipe

Cut a wide, deep circle around the stem of the pumpkin and remove the lid. Scrape the seeds and stringy membranes from the pumpkin with a large, heavy spoon and discard, then scrape out most of the flesh remaining in the pumpkin and place on a work surface. Coarsely chop enough of the flesh to measure 4 cups and reserve the remaining flesh for another use. In a large saucepan or pot, fry the bacon till crisp, drain on paper towels, and crumble. Add the onions and garlic to the pan and cook over moderate heat for 3 minutes, stirring. Add the chopped pumpkin and sage, season with Tabasco and salt and pepper, and stir. Add the broth, stir, cover, and simmer over moderately low heat till the pumpkin is tender, about 30 minutes. Remove from the heat and let cool. Transfer the contents of the pan to a blender or food processor (in batches), reduce to a purée, and transfer back to the pan. Add the half-and-half, crumbled bacon, and rum, stir well, and heat till very hot but not boiling. Serve the hot soup in wide soup plates.